In a medium-size mixing bowl, sift flour and salt. In a separate bowl, whisk together milk, eggs, and butter until smooth. The batter should coat the back of a wooden spoon. Refrigerate at least ½ hour or up to 8 hours before use.

Heat vegetable oil in an 8-inch crepe pan (or heavy-bottomed saute pan) over high heat until oil is hot but not smoking. Add 3 tablespoons batter to the pan and swirl to spread batter to the edges. When batter is just set and the edges are slightly golden (about 45 seconds), flip the crepe with a spatula and cook until the second side is lightly browned, about 10 to 15 seconds. Crepes can be made up to 1 day in advance, frozen, and gently reheated in a warm oven or lightly oiled skillet.

To assemble, place about ⅓ cup Savory Mushrooms onto each crepe (2 inches from one edge in a long, narrow strip) and roll. Place two filled crepes on a plate and top with Herbed Creme Fraiche. Garnish with thyme and marjoram.

Heat canola oil and butter in a nonstick saute pan over medium-high heat. Add shallots and cook about 1 minute, or until translucent. Add mushrooms and cook about 8 minutes. Important: Remove pan from heat, then add brandy. Return to heat and cook until liquid is nearly evaporated, about 3 minutes. Add chicken stock and cook until liquid is reduced by half, about 15 minutes. Add cream, marjoram, and thyme, then season with salt and pepper, stirring until cream thickens, about 5 minutes. Set aside and keep warm over very low heat.